Halloumi Fatteh

I love marrying foods of different cultures. While halloumi is a Cypriot staple and fatteh is an Arab recipe, when two things are so incredibly delicious, I can’t resist the urge to bring them together – crispy, salty halloumi topped with spiced minced beef and tahini yohgurt. Double the quantity if you are in a sharing mood and have some toasted pitta bread to hand to bring it all together and mop up every last bite.

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Instructions

1.	Cut the block of halloumi in half lengthways so you have two long rectangular pieces.
2.	Cut each piece into 4 equal fingers, then cut each finger into 3 equal chunks.
3.	Heat a frying pan over a medium-high heat and drizzle in a little vegetable oil.
4.	Add the minced beef and immediately break it up as finely as you can to prevent it cooking in clumps, adding the spices and garlic granules as you do so.
5.	Season generously with salt and pepper and cook until the meat is well browned, then set aside.
6.	Heat another frying pan over a medium heat, pour in about 1cm vegetable oil and bring to a gentle frying temperature (add a breadcrumb: if it bubbles nicely without sizzling too much, the oil is hot enough).
7.	Line a plate with a double layer of kitchen paper.
8.	Add the halloumi to the hot oil and fry until a deep golden brown on all sides.
9.	Meanwhile, place a small saucepan over a gentle heat, add the tahini yoghurt ingredients with a generous amount of salt and pepper and stir until well combined.
10.	If necessary, add some lukewarm water to thin it down to the consistency of thick double cream.
11.	Warm through, then remove from the heat.
12.	Once the halloumi is cooked, remove from the pan with a slotted spoon and transfer to the paper-lined plate to drain.
13.	To serve, arrange the halloumi on the plate first, then top with the minced beef, followed by the tahini yoghurt, pomegranate molasses and seeds and the coriander.
14.	Serve immediately with toasted pitta breads. This needs no accompaniment.